Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Sirloin, Brussels Sprouts, Cauliflower, Potatoes

DMW
DMW Posts: 13,836
in EggHead Forum
Realized this morning we didn't have anything planned for dinner tonight. Pulled a 4lb sirloin out of the freezer, wet it with Worcestershire sauce, coated with Tatonka Dust, vac sealed and in the SV.


Had some brussels sprouts I picked up last weekend and hadn't cooked yet. I have never made these before, decided to try this.
http://cooking.nytimes.com/recipes/1890-roasted-brussels-sprouts-with-garlic

Started on the stove.
 
Then put it on the egg along with a pouch of potatoes and some cauliflower.


When those finished I dried the sirloin and seared it on the Lodge cast iron I had on the spider.


And here's some poor lighting pics from inside since it was already dark. And then time changes this weekend and it gets even worse...






And now I'm not hungry anymore. :smiley: 
They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
0.jpg 428.5K
1.jpg 646.7K
2.jpg 557.5K
3.jpg 421.1K
4.jpg 538.2K
5.jpg 513.5K
6.jpg 467.1K
7.jpg 466.5K
· Share on FacebookShare on Twitter

Comments

  • Jstroke
    Jstroke Posts: 2,605
    wow just wow, I'll bet that did not suck.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
    · Share on FacebookShare on Twitter
  • minniemoh
    minniemoh Posts: 2,145
    Very nice @DMW. How long did you SV and what temp?

    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,836
    @miniemoh - Thanks, I dropped it in the SV frozen at 131*F around 8:00AM or so, got it out around 6:45PM for the sear. It was so tender I could cut the slices with a fork. Normally I would go for less time at a lower temp, but it started frozen and I had phone calls scheduled all day, so this was pretty much foolproof easy and it turned out great.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • leemschu
    leemschu Posts: 615
    Looks great! I'd like to try SV one day
    Dyersburg, TN
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    Yup! Another great cook @DMW!  The money shot is money!!
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • blind99
    blind99 Posts: 4,974
    Looks great! And extra points for the s on Brussels!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,836
    blind99 said:
    Looks great! And extra points for the s on Brussels!
    Spell check FTW :smiley: 

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • logchief
    logchief Posts: 1,431
    Well done, love that Brussel sprout recipe, that's a keeper
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    Nice job.  Now go throat punch a stuffed animal.  (Insider information...)
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • bcsnave
    bcsnave Posts: 1,009

    damn it looks good


    The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion

    _____________________________________________________________________________

    Glenbeulah, WI

    · Share on FacebookShare on Twitter
  • blasting
    blasting Posts: 6,262

    great looking spread @DMW .  spot on.
    Phoenix 
    · Share on FacebookShare on Twitter
  • Hawg Fan
    Hawg Fan Posts: 1,517
    Wow!  A 4 lb sirloin!   Looks like you nailed it.  Thanks for sharing the cook info.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
    · Share on FacebookShare on Twitter
  • SmokingPiney
    SmokingPiney Posts: 2,319
    Looks delicious!
    Living the good life smoking and joking
    · Share on FacebookShare on Twitter
  • Dredger
    Dredger Posts: 1,468
    That is a fine looking sirloin. The sides are some of our favorites too. Excellent.
    Large BGE
    Greenville, SC
    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,836
    Dredger said:
    That is a fine looking sirloin. The sides are some of our favorites too. Excellent.
    Thanks! This was my first time making the sprouts and both my wife and I really liked them. We didn't even try to get the kids to taste them. Some battles aren't worth fighting.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    Awesome! I do a similar thing with sprouts all the time. I render bacon pieces and reserve them then basically the same thing only I have never added garlic cloves. I will have to try it. I do mix in the bacon after deglazing with balsamic. 
    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,836
    pgprescott said:
    Awesome! I do a similar thing with sprouts all the time. I render bacon pieces and reserve them then basically the same thing only I have never added garlic cloves. I will have to try it. I do mix in the bacon after deglazing with balsamic. 
    I just realized I forgot the balsamic! I won't do that next time, I'm sure that would make it even better.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    DMW said:
    pgprescott said:
    Awesome! I do a similar thing with sprouts all the time. I render bacon pieces and reserve them then basically the same thing only I have never added garlic cloves. I will have to try it. I do mix in the bacon after deglazing with balsamic. 
    I just realized I forgot the balsamic! I won't do that next time, I'm sure that would make it even better.
    Hahaha.  We love the balsamic. Sometimes we sprinkle a little grated Parmesan on to finish. Really pairs well with a nice steak and a cab. 
    · Share on FacebookShare on Twitter

Categories